Goat Cheese Flatbread with Poblano Peppers, Cilantro-Arugula Salad, and a “Kiss of Heat”

Georgia Grown

In this recipe, Georgia Grown member Alicia Fleck’s Kiss of Heat sauce, part chutney, part hot sauce, and part salsa, is blended with softened goat cheese to create a flavorful spread for naan or flatbread. Baked with thinly shaved poblano peppers and onions, and topped with an arugula and cilantro salad with a lime vinaigrette, it makes a great light vegetarian dinner or appetizer to divide and share with a small group of socially-distanced friends. See our other recipes with her signature sauce at GeorgiaGrown.com and visit ArgentinaGoldFoods.com to learn more about her company and pick up a jar of your own.


For the Flatbread

  • 2 Individual flatbread, such as naan
  • 4 Ounces goat cheese, softened
  • 2 Tablespoons Argentina Gold Kiss of Heat
  • ½ Cup shaved poblano pepper, sliced on a mandoline
  • 1/3 Cup shaved red onion, sliced on a mandoline
  • 1 Teaspoon extra virgin olive oil
  • Salt & pepper


For Arugula Salad Topping

  • 1 Tablespoon fresh lime juice (1/2 lime)
  • 2 Tablespoons extra virgin olive oil
  • 2 Cups arugula
  • Salt & pepper


Preheat oven 400 degrees.

In a small bowl with a fork, blend goat cheese and Kiss of Heat until smooth and well combined. Spread half of cheese mixture on each flatbread. Toss poblano peppers and red onion with one teaspoon olive oil and season with salt & pepper. Distribute poblano peppers and red onion evenly on each flatbread.

Place flatbreads on ungreased baking sheet. Bake in preheated oven 10 – 12 minutes or until peppers and onions look dry and have shrunk slightly.

Combine salad ingredients in a bowl, tossing lightly to coat. Using tongs, distribute salad evenly over warm flatbread.

Serves 2 – 4.